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Easy Creamy Ranch Crockpot Chicken with Vegetables

I was in the mood for comfort food, easy peasy comfort food!

Serves 2-3

In a crockpot combine 2 boneless skinless chicken breasts with the following…

  • 1 packet ranch dressing mix
  • 1 can cream of chicken soup plus 1 full can of water
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • dash of pepper

After one hour you’ll add in

  • 2 cups frozen vegetables of your choice, defrosted


In a crockpot cook on high all ingredients except for the vegetables for 3 hours. At the 3 hour mark add in the defrosted vegetables, combine all well.

Cook covered for one more hour.

Shred the chicken to create bite size pieces. I did this in the crockpot, it was easy to pull apart the chicken using 2 forks.

4 hours total… to create this creamy goodness.

Serve over mashed potatoes with biscuits on the side.


This has such great flavor, really, it’s so very yummy and it’s so easy to put together! The only negative is that it has ingredients heavier than I like to use daily that contain preservatives, so it’s not something I’d make too often. As a treat meal tho, it rocks and it sure hit the spot on this cooler So. Cal. day. I know there are ways to make a from scratch ranch dressing mix and ways to substitute the can of cream of chicken soup too, these are things to look into for next time.

Have a happy week all! g.

Enchiritos For The Win

Who remembers these? The famous Enchirito, a Taco Bell thing, no longer on the menu. Unless… you ask?! Yup, at least in my neck of the woods they definitely are a possible indulgence at Taco Bell or as shown here, at home.

I found this simple recipe on Pinterest. I opted for the easiest version, I seasoned the meat with taco seasoning and I used canned refried beans.

Throw them together in a jiffy, bake for 20-30 minutes at 350 and walla, you have one (or two) tasty treat/s!

Oh so good!

Top as you see fit 😉 with chopped green onion and sliced olives, or fresh chopped white onion, cilantro, sour cream or just extra sauce.

* I baked this batch with slice olives on, after baking I topped the enchiritos with chopped green onion. Also, for the filling I used ground turkey instead of ground beef.

Here’s the story on this delectable treat…

Happy day, g.

Dutch Pancake Divine w/or without Meyer Lemon

I tried my hand at one yesterday, the result was divine!

I was gifted a bag of delish and complicated (tasting) Meyer lemons recently, a squeeze of one wedge really added to the finished product here. Use regular lemon if that’s what you have, by all means. The tartness of any lemon will add to the good flavor experience.

The second one I made I enjoyed it with a bit of regular fresh lemon juice, much 😉 powdered sugar and apricot preserves, oh my yumminess! Good combo, trust me.

Notes on the process…

I simply blended my mix. Be sure to scrape the sides halfway through the blending process. 2nd day, I mixed the batter well before adding it to my hot cast iron skillet.

Don’t fill your cast iron pan too high, that was my mistake the 1st time. It’s a balance of course no set measurement, it depends on the size of your pan and the depth of it. For my second attempt I decided to fill my cast iron skillet about 1/4 full, this worked out nicely.

Here’s the recipe I used (I followed most of these instructions, except as noted above)



I only used a tablespoon of butter. For a larger pan use more butter, enough to coat and then some. 😉


Prepare to eat (1st attempt pictured here)

2nd time

Slice and serve.

So good with a bit of melted butter, a squeeze of Meyer lemon and a hefty sprinkling of powdered sugar!

Fabulous with a squeeze of regular lemon juice, plenty powdered sugar and apricot preserves too!

Add any preserves, jam, or fresh fruit, or maybe even lemon curd. Oh, Nutella would be fab as well. I’ve seen Dutch pancakes (in my mad 😉 recipe search) presented a variety of different ways, they all look good to me.

Have a happy Sunday morning all!

Big game day huh, I will be rooting for my (sorta) hometown team today… go Rams!

Update… our Rams are in! Super Bowl for them up next, happy for this young team.


Tilapia Burritos w/homemade Lime Crema and Chile Fresca plus Avocado salsa 💃🏻 

In the center is the Chile Fresca (fresh chile)

Here’s the avocado salsa I love.


  • 4 tilapia steaks
  • Seasoning mix (ingredients below)
  • Cooking spray
  • Yogurt Crema (recipe to follow)
  • Avocado salsa (I used store bought)
  • Chile Fresca (recipe to follow)
  • Shredded cheese
  • Lemon wedges
  • Flour Tortillas of your choice (I use wheat), the hubby prefers regular


Prepare the Lime Crema

  1. Combine 1 cup plain Greek yogurt (I used non fat), 2 tablespoons lime juice, 1/4 tsp garlic powder, 1/4 tsp cilantro (I used the tube type paste cilantro here) and 1/2 tsp salt and a dash of pepper
  2. Chill until ready to use

Prepare the Chile Fresca

  1. Chop then combine the following
  • 1 cup fresh tomato
  • 2 tablespoons fresh cilantro
  • 1/4 cup white onion
  • 1 tablespoon chopped jalepeno (more or less according to heat preference)
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • Refrigerate until ready to use

Cook the Talapia

  1. Begin to preheat your broiler, move oven shelf to about 8 inches from the heat source.
  2. Combine 1/4 tsp paprika, 1/4 tsp onion powder, 1/4 tsp salt and a 1/8 tsp pepper
  3. Season the fish with the seasoning mix
  4. Spray a cookie sheet with cooking spray
  5. Place the fish fillets on the cookie sheet
  6. Broil for 8 minutes
  7. Cut talapia pieces lengthwise in half

Burrito assembledge

  1. Heat your tortillas
  2. Layer 2 long pieces of talapia per tortilla
  3. Add all the toppings to the talapia layer, I use about a tablespoon each of the Avocado Salsa, Lime Crema  and Salsa Fresca
  4. Roll up the tortilla with ingredients inside
  5. Eat
  6. Enjoy

Mussels in a Tomato Cream Sauce

One of my favorite treats, Mussels In Tomato Cream Sauce! This is actually a light cream sauce, really. I just used a 1/4 cup of heavy cream.

Bring those onions to the translucent state. 😉

Add in the salt, dried thyme and garlic. Next, add 1/4 cup white wine (I used a descent Chardonnay), cook mixture down until all the alcohol is absorbed. You’ll know when that happens as the liquid will disappear.

Next add in the broth and canned diced tomatoes with juices

Add in the mussels and don’t forget the dried parsley

Next, stir in the cream

And walla! Add some toasted bread for delish dipping.

My bowl started to empty quick like. Oh yes, delish!


  • 2 pounds frozen cooked mussels, defrosted (fresh mussels can be used too just cook until they are opened, add them in at same stage of original recipe here)
  • 1 tablespoon olive oil
  • 1/2 white onion, chopped
  • 1 tsp salt
  • 2 garlic cloves, minced
  • 1/4 tsp dried thyme
  • 1/4 cup Chardonnay
  • 1 14.5 oz can of diced tomatoes
  • 1 cup chicken broth
  • 1/4 tsp parsley
  • 1/4 cup heavy cream
  • French bread, sliced (optional)


  1. In a large stock pot heat oil to medium high
  2. Add in the onions, cook until soft
  3. Add in the salt and garlic, cook for 5 minutes stirring often as to not burn the garlic
  4. Add in the thyme
  5. Add in the Chardonnay, cook mixture (on medium) until the the moisture is absorbed, mixing often, by the way you’ll be cooking off the alcohol in the process
  6. Next, add in the diced tomatoes and chicken broth. Continue cooking for 10 minutes on medium high
  7. Add in the defrosted mussels, cook for 7 minutes. You are only reheated them at this point. (unless using fresh mussels)
  8. Add in the cream, cook until mixture is heated throughly, this should not take long perhaps another 3/4 minutes or so. (careful not to cook too long here as your mussels will get too tough)

9. Enjoy

For dipping toasted French bread slices are everything! I just sliced pieces from a loaf and toasted them in my toaster.

Thin slices of fresh jalapeño go well with this dish, just sprinkle 4 or 5 slices on the mussels and cream sauce at service. The jalapeño slices add some heat (obvi) and a great pop of fresh crunch too.